Hulu’s Secret Chef: Spicy Shrimp Soup
with Bok Choy, Scallion Sour Cream & Crispy Fried Onions
Inspired by one of the winning dishes on Hulu’s newest reality cooking competition series, Secret Chef, this spicy shrimp soup’s ingredients come together for one unbelievably delicious one-pot meal. You’ll cook scallions, bok choy, and tender napa cabbage in butter along with chopped shrimp to make a savory base. Add spicy-sweet Szechuan paste and tart vinegar to hit all those bold flavor notes. Now here’s the creative part: You’ll top the soup with zippy-cool scallion sour cream and crunchy fried onions. It’s almost like sour cream and onion chips meet hot and sour soup, all in one lucky bowl! Genius, right?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Red Onion
4.5 tablespoon
Sour Cream
(Contains Milk)
5 teaspoon
White Wine Vinegar
10 ounce
Shrimp
(Contains Shellfish)
4 ounce
Bok Choy and Napa Cabbage
2 tablespoon
Szechuan Paste
(Contains Soy, Wheat, Sesame)
1 unit
Chicken Stock Concentrate
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens; finely chop greens. Halve, peel, and dice half the onion (whole onion for 4 servings) into ½-inch pieces. • In a small bowl, combine scallion greens, two packets of sour cream, and 1 tsp vinegar (four packets of sour cream and 2 tsp vinegar for 4). Stir until smooth. Season with salt and pepper.
• Rinse shrimp* under cold water; pat dry with paper towels. Cut into ¾-inch pieces. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pot over medium heat. Add diced onion and scallion whites; cook, stirring, until softened and translucent, 4-6 minutes. • Increase heat to medium high. Add shrimp and bok choy and napa cabbage; cook, stirring, until veggies are wilted and shrimp are opaque and mostly cooked through, 2-4 minutes (shrimp will finish cooking in the next step).
• To pot with shrimp and veggies, stir in Szechuan paste, stock concentrate, half the remaining vinegar (all for 4 servings), and 1¼ cups water (2½ cups for 4). Bring to a simmer; cook, stirring, until shrimp are cooked through, 1-2 minutes more. • Remove pot from heat; stir in remaining plain sour cream.
• Divide soup between bowls; top with scallion sour cream and crispy fried onions. Serve.
Shrimp are fully cooked when internal temperature reaches 145°.
